Argentina Wine, Ravioli, Brassfield Winery, Eggland's Best, Panama, Mahi-Mahi

This Week on
Americas Dining and Travel Guide
Sunday, June 1, 2008
Live on Business Talk Radio Network
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3:00 PM EST
Joining us Live from Argentina, Jacques Haeringer, tasting wines and hunting birds. If you ever had the chance to visit Argentina, you must have been delighted with the beautiful city of Buenos Aires--reminiscent of the European Style--the fantastic landscape of Patagonia, the Pampas and the majestic Andes. Among those attractions we find wines, and to the great surprise of many, Argentinean wines are making a move! They are comparable in some instances to the famous Argentinean beef. These wines are a great value.

3:40 EST
Laura Schenone, author of The Lost Ravioli Recipes of Hoboken. On her quest for the Holy Grail of ravioli recipes, Laura is an ardent traveler. In this book she serves the reader a memorable feast of ravioli. Laura is also the author of many other cookbooks, and writes about food and other topics for major newspapers.

4:00 PM
Kevin Robinson, acclaimed winemaker for Brassfield Estate Winery. Brassfield Estates offers an amazing array of award winning wines, including Italian Pinot Grigio, California Zinfandel, Gewurtztraminer (my favorite), Syrah, Zinfandel, Cabernet Sauvignon and Pinot Noir. This high valley appelation in California is a unique find for wine lovers.

4:40 PM
Manette Richardson, with EggLand's Best--rated America's Best Tasting Egg-- joining us with recipes and more. Be sure to check out the Eggland's best recipes featured at www.pierrewolfe.com/egglandsbest.htm.

This week on

The World A La Carte
A free travel and dining podcast: download, stream, or subscribe from the iTunes store or at Talkshoe.com

Episode #54: Three Years in Panama, with Meegan March. Join Meegan as she describes her three years living and working with Peace Corps in the fascinating country of Panama

Recipe of the Week

Rosemary Skewered Mahi-Mahi

1 1/2 pound of Mahi-Mahi
1 pint grape tomatoes

2 zucchini, cut into 1 inch rounds
2 tsp. olive oil

salt
freshly ground pepper

4 fresh rosemary sprigs

Place mahi, tomatoes and zucchini into a large bowl. Toss with oil, salt and pepper. Spear fish, tomatoes, and zucchini onto wooden skewers alternating each item. Stick rosemary sprig into side of fish. Grill for three to four minutes. Bon Appetit.

See you Sunday on the radio,
So long,
Pierre